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Ham, Cheese & Jalapeo Potato Tortitas
Prep: 35 minutes   Cook: 18 minutes   Serves: 6

2 pounds Yukon Gold potatoes, peeled and quartered
¼ pound FUD® Lower Sodium Turkey Ham, chopped 
4 ounces FUD® Campirano™ Shredded Oaxaca Cheese (1 cup)
5 large eggs
1 large jalapeño pepper, finely chopped
½ teaspoon fresh ground black pepper
¼ cup vegetable oil
1 ounce FUD® Campirano™ Grated Cotija Cheese (¼ cup) 
2 teaspoons chopped fresh cilantro
¾ cup FUD® Campirano™ squeezable Mexican Style Cream
¾ cup salsa
Lime wedges for garnish


INSTRUCTIONS

1.    In large saucepot, add potatoes and enough salted water to cover; cover and heat to a boil over high heat. Reduce heat to medium; simmer, uncovered, 15 minutes or until potatoes are fork-tender. Drain potatoes and transfer to large bowl; mash with potato masher or fork. Stir in turkey ham, Oaxaca cheese, 2 eggs, jalapeño pepper and black pepper. Makes about 5 cups.

2.    Form potato mixture into 12 (3-inch) patties.

3.    In large skillet, heat oil over medium heat; in small bowl, whisk remaining 3 eggs. In 3 batches, dip 4 patties in eggs and add to skillet; cook 6 minutes or until golden brown, turning once. 

4.    Sprinkle tortitas with Cotija cheese and cilantro; serve with cream and salsa garnished with lime wedges.

Approximate nutritional values per serving (2 tortitas, 2 T. each cream and salsa): 444 Calories (237 Calories from Fat), 26g Fat (10g Saturated), 198mg Cholesterol, 1031mg Sodium, 37g Carbohydrates, 4g Fiber, 6g Sugars, 17g Protein
 

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For real
Mexican Flavor